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Cabillaud en Croûte d'Herbes

Des filets de cabillaud recouverts d'une croûte dorée de chapelure panko, d'herbes fraîches et de zeste de citron. Un dîner léger et élégant prêt en moins de 25 minutes.

DinnerAmericanEasy

10 min

Prep

15 min

Cook

25 min

Total

Servings

Easy

Difficulty

Instructions

Préchauffez le four à 220°C. Tapissez une plaque de papier sulfurisé.

Dans un petit bol, mélangez le panko, le persil, le zeste de citron, l'ail, l'huile d'olive, le sel et le poivre.

Séchez les filets de cabillaud. Badigeonnez le dessus d'une fine couche de moutarde de Dijon.

Tip: La moutarde fait office à la fois d'assaisonnement et de colle pour la croûte de chapelure.

Pressez fermement le mélange de panko sur le dessus de chaque filet. Placez sur la plaque.

Enfournez 12-15 minutes jusqu'à ce que la croûte soit dorée et que le poisson s'effeuille facilement (température interne 63°C).

Servez avec des quartiers de citron. Se marie bien avec des asperges rôties ou une simple salade verte.

Nutrition per Serving

300kcal

Calories

32g

Protein

14g

Carbs

12g

Fat

Fiber

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Cabillaud en Croûte d'Herbes

Ingredients

Instructions

Nutrition per Serving

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